🫙 From the Spice Rack
Corn and Zucchini Au Gratin with Chipotle Peppers
2 Tbs. corn oil 1 small onion -- diced 3 cups corn kernels -- fresh or frozen 2 small zucchinis -- grated 2 canned chipotles -- minced 1 cup Monterey jack cheese -- grated 2 eggs -...
maineasy
Ingredients8 items
Ingredients
- 2tbs. corn oil
- 1small onion -- diced
- 3cupcorn kernels -- fresh or frozen
- 2small zucchinis -- grated
- 2canned chipotles -- minced
- 1cupmonterey jack cheese -- grated
- 2eggs -- beaten
- 1. preheat oven to 400 degrees. 2. in a large skillet heat oi
Directions
- 1
corn oil 1 small onion -- diced 3 cups corn kernels -- fresh or frozen 2 small zucchinis -- grated 2 canned chipotles -- minced 1 cup Monter
- 2
Preheat oven to 400 degrees
- 3
In a large skillet heat oil over medium heat
- 4
add onion and saute until soft
- 5
Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often
- 6
Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste
- 7
Spread corn mixture into a greased casserole
- 8
Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese